Butternut Squash Chowder

This butternut squash chowder was SO GOOD! I loved it!! You can use butternut squash or pumpkin in this. The sweet squash flavor is delicious with the savory Italian sausage. Here, I can buy pre-cut chunks of butternut squash. They're kind of big, so I have to cut them in half or smaller. But it's SO much easier than peeling and cutting a huge butternut squash. 

Butternut Squash Chowder 

adapted from Closet Cooking

1 tablespoon olive oil
1 pound bulk italian sausage
1 tablespoon butter
1 onion, diced
4 cloves garlic, chopped
1 tablespoon fresh sage, chopped (can use 1/2 tsp dried)
1 teaspoon red pepper flakes (optional)
1/4 cup flour 
4 cups chicken broth
4 cups butternut squashed or pumpkin, cut into 1 inch cubes
1/2 cup heavy cream (or 1/2 cup sour cream)
1 cup cheddar cheese, shredded
2 cups corn (fresh or frozen)
salt and pepper to taste

fresh sage for garnish, optional

1. Heat the oil in a large saucepan over medium-high heat, add the sausage and cook, breaking it apart as it cooks, before setting aside. Add the butter, let it melt. Add the onion and cook until tender, about 5 minutes. Add the garlic, sage, red pepper flakes, flour, mix well and cook until fragrant, about a minute. Add the broth, butternut squash, and sausage, bring to a boil, reduce the heat and simmer until the squash is tender, about 20 minutes. Turn off the heat, mix in the cream and cheese and let it melt into the sauce. Mix in the corn. Season with salt and pepper to taste and enjoy! If you have fresh sage, you can garnish the soup with it. 

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Pumpkin/Butternut Squash Butter Chicken

This curry was so delicious! This recipe is made with either butternut squash chunks or pumpkin puree. I made it both ways and both ways were delicious. The first pic, above, is with canned pumpkin puree. The second pic is with no pumpkin puree, and I used butternut squash chunks instead. (I used the same amount of chicken in both.) The squash/pumpkin added a delicious hint of sweetness to the curry. In the version with the puree, it also thickened the sauce very nicely. 

Pumpkin/Butternut Squash Butter Chicken

adapted from Closet Cooking

For the chicken marinade:
1/4 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon garlic, grated/minced
1 tablespoon ginger, grated/minced (I used purchashed ginger/garlic paste here)
1 tablespoon garam masala 
1 tablespoon paprika
1 teaspoon turmeric
1/2 teaspoon cayenne pepper (optional, or to taste)
1/2 teaspoon salt
1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces

For the butter chicken:
2 tablespoons butter or ghee
1 onion, diced
1 tablespoon garlic, grated/minced
1 tablespoon ginger, grated/minced  (I used purchashed ginger/garlic paste here)
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons tomato paste
1 cup chicken broth 
1 (14 ounce) can coconut milk (or 1 cup heavy/whipping cream)
2 cups butternut squash, peeled, seeded, and cubed OR 1 cup pumpkin puree
1 tablespoon dried fenugreek leaves (optional)
2 tablespoons butter
salt to taste

1.  For the chicken marinade: Marinate the chicken in the mixture of the yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric, cayenne, and salt for 20 minutes to overnight.

2.  For the butter chicken: Melt the butter in a large pan (or saucepan) over medium heat, and cook the onion and chicken, about 10 minutes. (I included all the marinade and just cooked it with the chicken here.) Add the garlic, ginger, garam masala, cumin, coriander, and tomato paste, mix, and cook until fragrant, about a minute.

3.  Add the broth, coconut milk OR cream, and butter nut squash (OR pumpkin puree), bring to a boil, reduce the heat, cover, and simmer until the squash/chicken is tender, about 15-20 minutes. Add the fenugreek leaves and butter, mix, season with salt and pepper to taste and enjoy!

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Cheesy Pinto Beans (Bean + Rice Bowls)

My husband and I LOVED these simple bean and rice bowls. I found the recipe randomly on Facebook. You just simmer canned beans on the stove, mashing some, and stirring. As they cook, they turn creamy, like beans from a Mexican restaurant in the US. I loooove them! You include the bean liquid, and at first, it does not seem like it will work, but it does. These were so delicious and easy. You just need some rice to go along with them, and whatever toppings you want. We used chopped tomatoes, minced white onions, guacamole, chopped lettuce, and cilantro-lime ranch. For the ranch dressing, I just mixed up some Trader Joe's dry mix with the ingredients listed and blended it with some fresh cilantro and lime juice.

              

Cheesy Pinto Beans (Bean + Rice Bowls)

adapted from a random FB recipe

1 cup dry rice (or more if you want more)
oil
1/4 tsp red pepper flakes, optional
1/2 tsp garlic powder
2 cans pinto beans (about 30 oz. total)
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp black pepper
1/2 cup shredded cheddar (or any shredded cheese)

Topping ideas: guacomole, chopped tomatoes, chopped lettuce, diced onion, hot sauce, **cilantro-lime ranch, sour cream

1. Cook rice as directed and set aside- I always use my rice cooker. For more flavor, cook in low-sodium broth.

2. Meanwhile, in a medium pot (I used non-stick), heat oil over medium heat. Add red pepper flakes and garlic powder and saute until frangrant, about 15 seconds. Don't burn the garlic. 

3. Add pinto beans, liquid and all, and stir. With a potato masher, mash half of the beans right in the pot. Add the remaning spices, stir, and bring to a simmer. The beans will look watery at first, but will thicken upon cooking and stirring. Keep going at it; dont' get discouraged. At first I thought it wasn't working out, but it ended up being perfect after cooking/stirring. 

4. Stir in cheese until melted. Serve on top of rice with optional toppings and enjoy!

**Cilantro-lime ranch dressing- I made a half-recipe using Trader Joe's dry ranch mix (instructions are on the bottle), then I blended it with a small bunch of cilantro and some lime juice. You can make this a day or two ahead of time. You can also use a dry packet of Hidden Valley ranch, OR just take pre-made Ranch and blend it with some cilantro and lime. You can also just use plain sour cream and fresh cilantro, seperately.**

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Pumpkin and White Bean Chicken Chili

I really enjoyed this chili, and it was easy to make in the slow cooker. I love savory pumpkin dishes, beans, and soups, so this was perfect. I also love using my slow cooker. I put this together in the insert of the crockpot the night before and stuck it in the fridge. In the morning before work, I pulled out the insert with the ingredients inside, put it into the metal part of my crockpot, plugged it in and turned it on to "Low". It was perfect that evening. 

Pumpkin and White Bean Chicken Chili

adapted from Closet Cooking

1 onion, diced
4 cloves garlic, chopped
2-4 chipotle peppers in adobo, chopped (or 1-2 tablespoons chipotle chili powder) (I used chipotle paste I bought on Amazon)
1 tablespoon smoked paprika
1 tablespoon ground cumin
1/4 teaspoon ground cinnamon (optional)
4 cups chicken broth
2 cups pumpkin puree (or 1 15 ounce can)
2 (15 ounce) cans white beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1 pound boneless and skinless chicken breasts (or thighs)
1 teaspoon oregano
4 ounces cream cheese, warmed
1 tablespoon lime juice (optional)
salt and black pepper
1/4 cup fresh cilantro, chopped, plus more for serving (I didn't have this so I used fresh sage- lol)

1. Place all ingredients into the crockpot except cream cheese, lime juice, salt, pepper, and optional cilantro. Cook on LOW for 8-10 hours or HIGH for 4-6 hours. Shred chicken in crockpot using two forks. Add cream cheese and let it melt. (May need to use a whisk, and you may have a few lumps remaining- it's ok.) Add lime juice, and add salt and pepper to taste. Serve with fresh cilantro, optional. 

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Pumpkin Buttermilk Waffles

These waffles are great for fall! I love using buttermilk in pancakes/waffles; they turn out so light and fluffy. These call for just one cup of pumpkin puree; I gave the rest of the can to my dog over a couple days- he loves it and pumpkin is good for dogs. :) 

Pumpkin Buttermilk Waffles 

adapted from Mel's Kitchen Cafe

1 ¼ cups (303 g) buttermilk (see note)
1 cup (245 g) canned pumpkin puree
4 large (200 g) eggs
6 tablespoons (86 g) butter, melted
2 teaspoons vanilla extract
2 cups (284 g) all-purpose flour
2 tablespoons (27 g) granulated sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground allspice

1. In a large bowl, whisk together the buttermilk, pumpkin, eggs, butter and vanilla until very well-combined. In a separate medium bowl, whisk together the flour, sugar, baking powder, cinnamon baking soda, nutmeg, salt, ginger and allspice. Add the dry ingredients to the wet ingredients and mix until just combined and no dry streaks remain. Don't over mix or the waffles may cook up tough instead of soft and fluffy.

2. Heat a waffle maker to medium. Scoop batter into hot waffle maker and cook until golden. Serve with butter, maple syrup, or whatever you want. 

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Sugar Cookies Bars

These soft sugar cookie bars from Mel's Kitchen Cafe were everything I wanted- quick, easy, delicious, with a great soft texture. I made them as a Halloween treat, but one could change up the colors of the frosting and the sprinkles to match any holiday. I added almond extract because I really like that in sugar cookies. I added to both the base and the frosting.

Sugar Cookies Bars

adapted from Mel's Kitchen Cafe

Bars:

¾ cup (170 g) salted butter, softened to cool room temperature
¾ cup (159 g) granulated sugar
¼ cup (29 g) powdered sugar
2 large eggs
1 teaspoon vanilla extract

½ teaspoon almond extract, optional
2 ¼ cups (320 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Frosting:

6 tablespoons salted butter, softened
2 ½ cups (285 g) powdered sugar
3 tablespoons milk or cream
¼ teaspoon vanilla extract

½ almond extract

Sprinkles, optional

1.  Preheat oven to 375 degrees F.

2.  For the bars, in a large bowl, cream together the butter, granulated sugar and powdered sugar until light and fluffy. Add the eggs and vanilla and mix for 1-2 minutes. Stir in the almond extract (optional), flour, baking powder and salt. Mix until combined.

3.  Lightly grease a 9X13-inch baking pan with cooking spray or line with parchment paper and grease. Press the sugar cookie dough into an even layer in the bottom of the pan. Bake for 10-13 minutes. Don’t overbake! The bars should have hardly any color around the edges and barely be set in the middle. Let the bars cool completely before frosting.

4.  For the frosting, cream together the butter and powdered sugar until smooth (if the mixture has trouble coming together, add a drop or two of milk). Add in the vanilla, milk or cream, and food coloring (if using), and mix until the frosting is light and fluffy, 1-2 minutes. Spread the frosting over the cooled bars and top with sprinkles.

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Creamy Sausage Pumpkin Pasta

I really loved this recipe and made it twice lately. The first time, I used radiatore pasta, shown in these pics. I just made it again tonight and used a rigatoni-like pasta. I liked both ways. The flavor of the pumpkin plus the sausage is really good in here, and cream cheese makes it creamy. I modified the recipe to use one full can of pumpkin puree so I don't have any leftover. 

We had this with roast broccoli both times. (An easy way to roast broccoli is to preheat your oven to around 400 F, and pour 1-2 tablespoons of olive oil in. Let the oil heat up in the oven. Then dump a bag of frozen broccoli florets onto the hot pan, quickly season with spices and salt, and put back in the oven. Roast until it's done to your liking.) 

Creamy Sausage Pumpkin Pasta

adapted from The Tipsy Housewife

1 pound of ziti, rigatoni, or radiatore pasta (16 ounces)

2 tablespoons olive oil

1 small sweet onion

1 lb. Italian sausage

fresh sage leaves, 6-8, chopped

1 can (15 oz) pumpkin puree

1 8-oz package of Neufchatel or cream cheese

2 1/2 cups water

1 heaping tablespoon of beef bouillon paste (ex: Better than Bouillon)

black papper, to taste 

dried parsley

1/2 cup shredded Parmesan cheese

salt, to taste

1.  Boil the pasta according to the package direction, drain, and reserve one cup of the pasta water in case it is needed.

2.  Meanwhile, heat the olive oil in a deep sided skillet. (I use a large non-stick stock pot.) Finely chop the onion. Add to the pot/pan and sauté the onion until tender. Add all of the sausage to the skillet. Cook fully, until golden brown, breaking up the meat into a fine crumble as you cook it. Season with black pepper to taste. Add the fresh sage to the skillet. If you do not have fresh sage, add about 2 teaspoons of dried. Taste and add as much as you like. Sauté the sage for a minute or two with the sausage/onion.

3.  Add the bouillon to the skillet and the 2.5 cups of water. Scrape up any browned bits from the bottom of the pan. Bring to a boil, reduce heat to simmer, cover, and simmer on very low 20 minutes. Cut up the cream cheese into small cubes and let soften for a few minutes while the skillet simmers. After the 20 minutes, add the canned pumpkin and the cream cheese to the pot/pan. Whisk until the cream cheese and the pumpkin are incorporated into the broth. Bring to a simmer again, whisk here and there, and simmer for 5-10 minutes. The sauce should reduce down a bit but will still be more liquid than thick. Add a few pinches of the dried parsley.

4.  Add the pasta to the skillet, toss the pasta to coat, and simmer about 3-5 minutes. Let the pasta absorb some of the sauce. This will thicken as it cools. Add the Parmesan cheese, and stir until the cheese is melted. Taste now, and add salt if needed. I needed about 1/2 teaspoon. Also, at this point, you can add some reserved pasta water if the sauce is not creamy enough. Top with parsley flakes, if desired, and serve. 

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